Category: vegetarian

Black Bean Quinoa Burgers

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Black Bean Quinoa Burgers 

I served these burgers on a whole wheat bun with Trader Joe’s Sweet Indian Relish and caramelized onions. Sharp cheddar also goes well with this burger. If you do not like a lot of seasoning I would leave out the curry powder and paprika.

IMG_1935IMG_1925IMG_1926IMG_1936Ingredients:

1 cup cooked quinoa

15 oz can (almost 2 cups) black beans

2 tablespoons nutritional yeast

1/3rd cup almond meal

½ of an onion (minced)

½ teaspoon garlic (finely chopped)

½ teaspoon smoked paprika

1/4th teaspoon cumin

½ teaspoon curry powder

1/4th teaspoon ginger

1-2 tablespoons olive oil

Salt and pepper to taste

Directions:

  1. Boil the quinoa with two cups water. Reduce to simmer and cook until all the water is absorbed.
  2. Mix the quinoa and black beans together. Mash.
  3. Stir in the yeast, almond meal, onion, garlic, and the spices.
  4. Mold the mixture into 4 patties.
  5. Heat oil in a pan and fry.

Sweet & Sour Rice Noodles with Collard Greens

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Sweet & Sour Rice Noodles with Collard Greens

This is an extremely easy recipe to throw together. Rice noodles cook in 1-2 minutes and are healthier than regular whole-grain pasta. The sweet and sour sauce masks the flavor of the greens so even my little brother (who’s 7) enjoyed these noodles.

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Ingredients:

  • 1 pack of rice noodles (I used Trader Joe’s Fresh Rice Noodles)
  • 1 bunch of collard greens
  • olive oil

Boil water and cook noodles for 1-2 minutes. Do not overcook, otherwise the noodles will get mushy and stick together. Sauté the greens until wilted. Combine the greens with the noodles.

Sweet & Sour Sauce:

  • 1 tablespoon red wine vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon honey
  • 1 tablespoon tamari sauce
  • ½ teaspoon ginger (fresh or powder)
  • Chili flakes (optional)

Combine ingredients and pour over the noodles. Sprinkle chili flakes on top.

Healthy Restaurants

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Healthy Restaurants 

A few of my favorite healthy/organic/farm-to-table restaurants.

Au Lac (Fountain Valley and Downtown LA)

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“Cream cheese” and flaxseed crackers with dehydrated onions

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Steamed jicama rolls with peanut sauce

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Curried rice

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The tiRAWmisu

They specialize in Vietnamese/Chinese raw food but also have vegan and vegetarian options. The atmosphere does not match the price of the food; however, the eloquently prepared raw entrées belie the cheesy Chinese décor. The servers are very attentive. Our waitress gave us extra peanut sauce for our leftovers. They serve free filtered alkaline water (at Pressed Juicery it’s $2.50 a bottle). I recommend the steamed jicama rolls with peanut sauce, “cream cheese” and flaxseed crackers, curried rice, kelp noodles chow mein, and the tiRAWmisu. (5 taste, 4 atmosphere, 5 service)

Café Gratitude (Larchmont, Downtown, and Venice) 100% organic plant-based cuisine. Sister restaurant to Gracias Madre. The dishes range from Indian curry to pesto kelp noodles. I ordered the “Fabulous,” raw lasagna with squash blossoms and Brazil nut Parmesan. The vibrant colors in the dishes make them look more like art than food. They offer everything a vegan could wish for—cashew nacho cheese, pumpkin seed pesto, and tiramisu with coconut cashew cream. It is a vegan/vegetarians dream come true but carnivores will love this restaurant too. The freshness and creativity of the food make up for the lack of meat. (5 taste, 5 atmosphere, 5 service)

True Foods (Newport and Santa Monica)

Salmon Dip (not on the menu anymore)

Salmon Dip (not on the menu anymore)

Veggie Crudités

Veggie Crudités

Veggie egg white omelette and Kale-Aid

Veggie egg white omelette and Kale-Aid

Watermelon sorbet

Watermelon sorbet

Lemon Pie with coconut cream and strawberries (summer seasonal dessert)

Lemon Pie with coconut cream and strawberries (summer seasonal dessert)

My all time favorite restaurant. They offer vegan, vegetarian, and gluten- free dishes as well as sustainable organic meat. Their menu changes seasonally to serve the freshest ingredients but some of my staples are the caramelized onion tart, spaghetti squash casserole, and the flourless chocolate cake. (5 taste, 5 atmosphere, 5 service)

Malibu Farm (Malibu Pier)

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Egg sandwich

Egg sandwich

Seasoned eggs and veggies

Seasoned eggs and veggies

I went to the cafe at the end of the pier but they also have a restaurant. The dishes are locally sourced and organic. I got the egg vegetable plate (that comes with potatoes and whole wheat toast) and my friend got the egg sandwich. Large servings for the price and quality. Everything was delicious. You order inside at the front then find a table.  They offer indoor and outdoor seating. We enjoyed sitting outside and watching the paddle boarders. Very fast service. (5 taste, 5 atmosphere, 5 service)

Kreation (Santa Monica) 100% organic Middle Eastern cuisine. They offer an array of brunch dishes, tapas, desserts, and juices. I think their tapas are the best items on the menu. I recommend the ash soup, the eggplant dip, and the hummus. The soup is extremely hearty filled with veggies, beans, quinoa, and a dollop of yogurt. For breakfast I recommend the oatmeal almond pancakes and the Mediterranean plate. The pancakes are filling but do not feel unhealthy (check check out my pancake recipe here). (4 taste, 5 atmosphere, 5 service)

Euphoria loves Rawvolution (Santa Monica)  Raw, organic, vegan. Stop in for a quick and healthy snack like the lentil chili or bok choy salad. They also have delicious raw desserts. They list all their ingredients on their website. (3 taste, 4 atmosphere, 5 service)

Old Vine Café (Costa Mesa)

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Quinoa and vegetables

Italian-inspired café located at the Camp. Elegant and refined but casual. Large selection of wine. Recommend: Quinoa and vegetables and pulled pork panini. (4 taste, 4 atmosphere, 5 service)

Urth Caffé (Beverley Hills and Santa Monica)

Spanish Latte and Thai Tea Latte

Spanish Latte and Thai Tea Latte

With multiple locations all over LA, Urth has become a staple restaurant for LA foodies. They specialize in organic coffees and breakfast items. I prefer their tea lattes though. My favorite is the Thai Latte. It tastes like a hot version of a Thai Iced tea. My favorite breakfast dish is the salmon and eggs served with brioche and arugula. My mom’s favorite is the beef hash and the eggs verde. You cannot go wrong here. (5 taste, 5 atmosphere, 4 service)

Blueberry Oat Crumble

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Blueberry Oat Crumble

A healthy dessert or breakfast dish. Eat with vanilla yogurt or ice cream.

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  • Melt a tablespoon of butter.
  • Mix in the blueberries, maple syrup, and vanilla.
  • Pour the blueberry mixture in a baking dish.

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  • In a separate bowl melt another tablespoon of butter.
  • Add the oats, almond meal, maple syrup, brown sugar, applesauce, nutmeg, and cinnamon.

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  • Spread over the blueberries.
  • Sprinkle almonds slices and drizzle maple syrup on top.

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  • Cook at 350º for 20 minutes.

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Ingredients:

2 cups blueberries (fresh or frozen)

1 tablespoon butter (I used earth balance)

1 tablespoon maple syrup

1/2 teaspoon vanilla

Topping:

3/4th cup oats

1/4 almond meal

1 tablespoon butter (I used earth balance)

1 tablespoons maple syrup

1 tablespoon brown sugar

1 tablespoon applesauce

1/4th teaspoon nutmeg

1/4th teaspoon cinnamon

Top with almond slices and maple syrup

  1. Melt a tablespoon of butter.
  2. Mix in the blueberries, maple syrup, and vanilla.
  3. Pour the blueberry mixture in a baking dish.
  4. In a separate bowl melt another tablespoon of butter.
  5. Add the oats, almond meal, maple syrup, brown sugar, applesauce, nutmeg, and cinnamon.
  6. Spread over the blueberries.
  7. Sprinkle almonds slices and drizzle maple syrup on top.
  8. Cook at 350º for 20 minutes.

Vegan Chocolate Mousse

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Vegan Chocolate Mousse

A healthy alternative to ice cream or yogurt.

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6 oz extra firm tofu (about 1 cup)

1/2 teaspoon vanilla

2 tablespoons cocoa powder

3 tablespoons maple syrup

1/4th cup soy or almond milk

Blend the ingredients together. Chill in the refrigerator for 2-3 hours.

Chocolate Almond Date Truffles

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S/o to my little brother for being my hand model!

1 c old fashioned oats

1/2 c dates

3/4 c dates (chopped)

1/3 c flaxseed

2/3 c shredded coconut

1 tbsp cocoa powder

1 tsp cinnamon

1 tsp nutmeg

1 tsp vanilla

1/4 c agave or honey

1/4 c coconut oil

Preferred Toppings (Pictured: matcha, black sesame seeds, cocoa powder, coconut shreds, flaxseed)

  1. Mix the dry ingredients (oats, cashews, flaxseed, coconut, cocoa powder, cinnamon, and nutmeg) together in a food processor or Vitamix.
  2. Once the dry ingredients have reached a flour consistency, add the wet ingredients (chopped dates, vanilla, honey, and coconut oil). Blend together. The mixture should resemble cookie dough. If the mixture is too dry, add a splash of soy or almond milk.
  3. Roll into 1 inch balls and refrigerate for at least 2 hours. Store in an airtight container for up to 2 weeks.

 

Zucchini Frittata

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Zucchini Frittata

A light breakfast or lunch dish, even kids will enjoy. Delicious with or without cheese.

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IMG_1758IMG_1759IMG_1760 IMG_1765Ingredients:

  • 1 teaspoon butter or earth balance
  • 2 ½ cups shredded zucchini (about 6 small zucchinis)
  • 2 eggs
  • 1 tablespoon nutritional yeast (or 1/4th cup parmesan cheese)
  • 2 tablespoons almond meal
  • Salt and pepper

Butter a baking dish. Shred the zucchini and squeeze out as much water as possible. Add the eggs, nutritional yeast, almond meal, salt, and pepper. Mix together. Pour in baking dish.

Topping:

  • 1 teaspoon butter or earth balance
  • 2 tablespoons almond meal
  • 1 tablespoon nutritional yeast (or 1/4th cup parmesan cheese)

Melt butter then mix in the almond meal and nutritional yeast. Pour over the zucchini mixture. Bake at 350º for 15-20 minutes.

Zucchini Noodles

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Zucchini Noodles 

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  • 2 zucchinis
  • 1-2 teaspoons olive oil
  • Juice of 1 lemon
  • ½ teaspoon lemon zest
  • 1 teaspoon rice vinegar
  • Pinch of chili flakes
  • 1 tablespoon pine nuts (optional)
  • Top with cilantro (optional)
  • Salt and pepper to taste
  1. Shred two zucchinis.
  2. Squeeze as much water out as possible.
  3. Sauté in well-oiled pan for 3 minutes.
  4. Add lemon juice, lemon zest, rice vinegar, chili flakes, pine nuts, salt, and pepper.
  5. Top with cilantro.

Overnight Apple Oatmeal

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  • 1 apple (shredded)
  • 1 cup oats
  • 1/4th teaspoon vanilla
  • 1/3 cup yogurt (dairy-free if you prefer)
  • 2 tablespoons almond butter
  • 3/4th cup soy or almond milk
  • 2 tablespoons maple syrup
  • 1/4th cup raisins or frozen blueberries (optional)

Shred the apple. Mix all the ingredients together and store overnight. In the morning heat (or eat cold) and add your favorite toppings—blueberries, banana, coconut shreds, or flaxseed.

Curry Coconut Carrot Soup

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Curry Coconut Carrot Soup

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Ingredients:

10 carrots

1 onion

2 teaspoons curry powder

1/2 teaspoon ginger

1 teaspoon garlic

1/4th teaspoon cardamom

1/4th teaspoon cumin

¼ cup vegetable broth (use almond milk if you want it to be creamier)

1 cup coconut milk (canned)

oil (I used coconut oil)

salt and pepper to taste

Juice from 1 lime (optional)

A pinch of chili flakes (optional)

  1. Steam carrots for 10 minutes.
  2. Sauté onions and the spices until golden.
  3. Combine all the ingredients in a blender. Alternatively, combine all the ingredients in a pot and use an immersion blender.

I like my soup thick (almost like a puree). If you want the soup to be thinner add more vegetable broth or water until you reach your desired consistency.